How to Make Traditional Fish and Chips Like in the UK

Discover how to make authentic British fish and chips at home with this easy recipe. Crispy battered fish and golden fries in under an hour.

There’s something inherently comforting about indulging in a plate of fish and chips. For many, it evokes memories of seaside vacations, wrapped parcels from the local chippy, and the unmistakable aroma of fried goodness. This classic British dish, with its crispy battered fish and golden chips, has stood the test of time and remains a favorite across generations. Let’s bring a taste of the UK to your kitchen with this traditional recipe.

Why You’ll Love This Recipe
• Authentic Flavor: Captures the true essence of British fish and chips.
• Simple Ingredients: Uses readily available pantry staples.
• Quick Preparation: Ready in under an hour, perfect for weeknight dinners.
• Family Favorite: A hit with both kids and adults alike.
• Customizable: Easily adapt the recipe to your taste preferences.

Ingredients

For the Fish:
• 4 skinless white fish fillets (cod, haddock, or pollock), about 6 oz each
• Salt and freshly ground black pepper
• 1 cup all-purpose flour, plus extra for dusting
• 1 teaspoon baking powder
• 1 cup cold sparkling water or lager beer
• Vegetable oil, for frying

For the Chips:
• 4 large russet potatoes, peeled and cut into thick fries
• Salt, to taste

Optional Accompaniments:
• Malt vinegar
• Tartar sauce
• Lemon wedges
• Mushy peas

Instructions

1. Prepare the Chips:
   • Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
   • Heat oil in a deep fryer or large pot to 325°F (165°C). Fry the potatoes in batches for about 3-4 minutes until soft but not browned. Remove and drain on paper towels.
2. Prepare the Batter:
   • In a bowl, mix 1 cup flour, baking powder, and a pinch of salt. Gradually whisk in the cold sparkling water or beer until the batter is smooth and has the consistency of heavy cream.
3. Fry the Fish:
   • Season the fish fillets with salt and pepper. Lightly dust each fillet with flour, shaking off any excess.
   • Increase the oil temperature to 375°F (190°C). Dip each fillet into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.
4. Finish the Chips:
   • Return the pre-fried chips to the hot oil and fry for an additional 2-3 minutes until golden and crispy. Remove and drain on paper towels. Season with salt.
5. Serve:
   • Plate the fish and chips together. Serve with malt vinegar, tartar sauce, lemon wedges, and mushy peas if desired.

Tips for Success
• Oil Temperature: Maintaining the correct oil temperature is crucial for crispy results. Use a thermometer to monitor.
• Dry Ingredients: Ensure fish and potatoes are patted dry before frying to prevent oil splatter.
• Double Frying: Frying the chips twice ensures a crispy exterior and fluffy interior.
• Batter Consistency: The batter should be cold and have a consistency that coats the back of a spoon.

Frequently Asked Questions (FAQ)

Can I use frozen fish?
Yes, but ensure it’s fully thawed and patted dry before battering and frying.

What’s the best oil for frying?
Vegetable oil or canola oil are ideal due to their high smoke points and neutral flavors.

Can I bake the fish instead of frying?
While baking won’t achieve the same crispy texture, you can bake the battered fish at 425°F (220°C) for 15-20 minutes, flipping halfway through

Suggested Internal Links
• Homemade Tartar Sauce Recipe
• Mushy Peas – Traditional Side Dish

Trusted External Link
• USDA Guidelines on Safe Fish Consumption (https://www.fda.gov/food/consumers/advice-about-eating-fish)